Zio Ciro Subito Cotto 60 - unpacking, preheat, + 1st cook WOOD and GAS fired Pizza oven

SUBSCRIBE: kzbin.info...
PIZZAOVEN BUYERS GUIDE • Pizzaoven buyers guide...
0:00 Introduction
1:17 Unpacking:
1:43 Burn in / preheat the oven
2:40 Time for wood fire
3:40 Pizza #1 Cooking experience
4:30 Heat retention 4 all day
4:58 Pizza #2 Cooking surface
5:20 Gas burner - fuel consumption
6:09 Final thoughts

[@peterdesmidt8742]

Great job ! It looks like a very good oven.

[@fayezbayzidify]

nice explanation especially the part where you compare the different ovens and how one can benefit from bruciatore more on the stainless steel ovens. Thanks ps that pizza came out with a beutiful looking Crust

[@hinze55555]

Thanks! I'm happy that you enjoy the reviews! have a nice time! hinze

[@turdfurgason8476]

Lovely oven.

[@CiaoLucia]

Love your videos. Thanks for making them. You made a comment that the Zio Ciro 80 was too big and consumed too much wood. How big of gatherings do you have? I am trying to decide between the 60 and the 80 but I am thinking my gatherings (where I usually cook 6 to 10 pizzas at a time). Do you think the 60 would be too small for such an occasion?

[@hinze55555]

ah, no it's not to small... You should consider the 80 if you want to use wood as your main fuel source. I would not recommend the Avanzini burner... outside of italy they seem to have issues with heat kzbin.info/www/bejne/gpzbe6uQqtl5rMU so can really only recommend the wood version of the zios and there the 80 is perfectly fine for your events when firing with wood! the 60 is to small for a wood fire and a bigger pizza / pie! greez and all the best for your gatherings!

[@Marc.S.78]

Hi, thanks for this video. Do you have an idea if making Bread (proper Sour Dough) would be possible in this oven? We make Bread two or three times a week and it would be a deal breaker....happy new Year by the way :-)

[@hinze55555]

Hey Marc - kzbin.info/www/bejne/p2OWqquYoa1mibM :) Enjoy! Hinze

[@itzikshoshan3685]

Thanks for the review. Is it good for bread as well?

[@hinze55555]

Hey! Check out this one here! kzbin.info/www/bejne/fWnId3mYf7Nmm68 I cook bread there at the end with the remaining heat! Just great! Have fun!

[@eshoras]

Thankyou for your review .It really helps ,Can you share how much this zio Ciro 60 cost ? Thankyou

[@hinze55555]

kzbin.info/www/bejne/b4m5eaiZnrWEn5Y ;)

[@eshoras]

@@hinze55555 Thankyou !

[@pieterjdw]

Stumbled across your video's. Enjoyed them very much! But sad to see the 60 in the bushes. Do you have any comparison with the Clementi ovens? And would it be possible to bake 2 pizza's at the same time?

[@hinze55555]

Hey pieterjdw! Thanks for your comment! The inox ovens like the clementi are okay, they (compared to the stone ovens like the zio and the valoriani) lack some of the thermal stability. This is just important if you plan to use it for bread or extended cooking sessions. Also you'll just get a better radiant, conduction and convection heat in such stone ovens. You pay that with the extra weight... but it's just nice to learn in such an oven. If you stick to just pizza any of these is okay (even the oonis or the roccbox...). Hope that helps! Enjoy! hinze

[@pieterjdw]

@@hinze55555 I have an Ooni Karu (gaz/wood) and a clementi 80. Seeing your video's i would love to try a complete stone oven with high thermal capacity. The valerian is way out of my budget; maybe a Zio some day ;)

[@zrun4183]

Wow! Great video! I just found these ovens. AMAZING! I have looked at a few small ovens....ooni, pizza party, authentic pizza oven maximum..... but this looks legit. I live in USA and don’t know if they deliver here and I don’t know cost$? I love the 60 Size as well! Any additional info would be awesome.... great video🙏🏼 Also A new subscriber.

[@hinze55555]

Yeah Z Run - it's real! Quite fun to use - lot's more than the oonis... Just reach out to Zio Ciro on their website and ask where to buy in your region. From what I know, they have stock problems like any company due to covid 19 ... If you cannot find one of the Zios' you can look for a valoriani baby 60 - I think they ship to the U.S or have at least someone importing the units - Muniaini I think was the name of this company... I hope you can find a good oven... there are lot's of others in the U.S you can reach out to for great ovens! The ziro 60 is about 2.200,- EUR with the gas option - great to hear you're a subscriber!!! greez from vienna-Austria!

[@zrun4183]

Terry Bochaton thank you!!

[@zrun4183]

hinzes'news AMAZING!! Thank you

[@CiaoLucia]

Another question. Did you ever resolve you burner issue where the 60 gas option was burning the pizzas in your other video? I saw some of the comments there mentioned that you possibly just needed to adjust the air mix but you said it wasn't possible.

[@hinze55555]

ahh :) I just wrote the answer to this one in you earlier post :) The issue is not resolved and other people do have this problem as well with Avanzini burners.... low heat on the bottom high heat on top due to big flame... check this out kzbin.info/www/bejne/ppjIe5yidrpja5o @ 3:51 the bottom is not even slightly cooked.... so not enough heat there.... These burners are just crap from my point of view... so I can only recommend the wood version - do not forget to cure until no more water comes out before full neapolitan heat! otherwise great ovens. The fuel consumption of the older models was higher because the dome was higher... the newer models do better here but you' ll need about 4kg of hard wood to get it up to temp / h keep that in mind. You can do your pizza gatherings with your 6-10 pizzas with almost any pizza oven. I even cooked 10 with the ooni pro or the koda 16 no problem if you wait on ore two minutes after a cook :) of corse the stone ovens keep the heat better and it ist just more fun to use these!!!! let me know how you decide... greez hinze

[@CiaoLucia]

@@hinze55555 - you're the best. Thanks for all the info!

[@MrSOdgaard]

Hi - Where in Europe did you buy this, and how do I know that it is the 2020 version I get? BR Stephen Odgaard (Copenhagen)

[@hinze55555]

Hey! I bought it in germany at kuppelofen... nice guys! You know it because the older models look completely different likewise in my 80 video here .... kzbin.info/www/bejne/hWq6Z36GmbSkqNU so no chance of mixing it up!

[@chrisginoc]

I have an Ooni Koda and looking to upgrade. We only cook 4-5 pizzas per session and prefer to only use wood. Do you think the Cotta 60 is sufficient or would the 80 be better?

[@hinze55555]

Hey since you want to hear with wood are usually recommend the 80 version for this purpose! It is just more convenient for the fire!!!

[@chrisginoc]

@@hinze55555 You mean the 60 is too small for wood as in space inside?

[@hinze55555]

@@chrisginoc yeah! It is definitely harder to handle a pizza in the 60s as in the 80s! I had both!

[@chrisginoc]

@@hinze55555 Where did you get your andiron/wood holder piece? I like that it protects the pizza from the flames reaching it so easily.

[@hinze55555]

@@chrisginoc Hey! That’s just a piece of thin steel sheet bent in the right way … I think there are some oven manufacturers that sell these separately but there is absolutely no need for buying this…

[@mechmat12345]

Do you have any opinions on the Mini version? Do you think you would prefer it to Oonis? Not many reviews of them out there and all the videos I've found are in Italian and I don't understand them.

[@hinze55555]

Yeah - the mini is the same construction as the bigger ones - you can use the mini with gas only since there is not enough space for a wood fire and a pizza - If you're out just for a pizza oven with gas the mini is okay - the oonis are okay as well but do not have the stone oven feeling that you get from such an oven - they're much easier to handle though!

[@olboxer4450]

Did you consider the Valoriani baby, imported from Italy by Mugnaini before your purchase?

[@hinze55555]

Hey olboxer! A link says more than 1000 words kzbin.info/www/bejne/i52xfamlr5WHjrs

[@olboxer4450]

@@hinze55555 Thanks Hinze! Very good explanation and truly informative. I’m wrestling between the wood or gas heating sources,... What made you chose Gas?

[@hinze55555]

It‘s just super convenient and the ease of use and temp regulation is just a game changer + you can use wood if you want. If your savings allow, go for it! It’s a high quality hassle free investment!

[@hinze55555]

@@olboxer4450 PS: if you’re in cold surroundings all year wood is a better choice because the burners just pull an awful lot of gas in the cold 🥶- anything like here in Central Europe is ok with gas!

[@kentishtowncomputer]

Whats the stone? saputo biscotto? The reason im asking is that i dont plan to make neapolitan style pizza but roman pizza and the saputo biscottos are no good for roman style pizza.

[@hinze55555]

Hey it’s the zio stone! As good as the saputo but also good for lower temperatures!!👍🤩⬆️

[@digidigoza8596]

Is the top of oven made with metal or brick?

[@hinze55555]

Hey digi! The cover is plastic and the dome is refractory stone... chechk this one out for details kzbin.info/www/bejne/rHfEnXeal6iUZ6s 👍

[@JTCFC1]

Do you keep this outside? How do you shelter from rain and snow?

[@hinze55555]

hey, yeah outside, all year long.... rain is no prob, it runs out of the side of the oven.... I usually cover it with a window canvas plane - you can check it out on my snow pizza video here @ 0:22 kzbin.info/www/bejne/faTEhJqoYreiars you can order such plane in custom sizes and it is not very expensive....

[@JTCFC1]

​@@hinze55555 Interesting. I am thinking seriously about upgrading my Koda 16 to the Subito Cotto 60 this year. I live in Toronto so we have snow in the winter, so I was worried about that. Would you recommend this oven over some other real pizza ovens you have? (not the Ooni style mini ovens).

[@hinze55555]

@@JTCFC1 Want to heat with wood or gas mainly?

[@JTCFC1]

@@hinze55555 Mainly gas

[@hinze55555]

@@JTCFC1 Hm, it's really hard for me to recommend the 60 with the avanzini gas burner - I've had some really bad issues with these.. you can check out on my channel! If you want to upgrade to a stone dome maybe get a valoriani with a millberg burner - the alfa forni brio can be of interest if a steel dome is okay as well - these are great ovens if you can get it in canada?!

[@renesfoodpassion]

Hattest du beim trocknen ein paar Risse bekommen?

[@hinze55555]

Hey renegade! Nö die kamen bei den Zios immer erst beim ersten hochzeizen auf ganz große Hize-beim trocknen gabs noch keine... aber das passt der Valo hat auch n kleinen abgekriegt... so lang sie nicht runterfallen ist alles gut...

[@renesfoodpassion]

Kannst du kurz zusammen fassen was 2020 redesigned wurde?

[@hinze55555]

Schau, so Sahin die früher aus… Im wesentlichen war die Kuppel höher und die Tür breiter.... kzbin.info/www/bejne/hWq6Z36GmbSkqNU

[@renesfoodpassion]

@@hinze55555 funktioniert der Brenner am 60er gut? ich bin echt am überlegen ob der 60er zio reicht oder Valoriani Baby 60.